Basanthi

Name: Basanthi
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Heavy cream milk; 3/4 cup Condensed sweetened milk; 1/4 tsp Cardamom powder; 1/4 tsp Saffron; 1 tbsp Almonds, ground; 1 tbsp Cashews, powdered; 1 tbsp cheruanchi nuts (sara paruppu in Tamil)

Lakshmi Sridharan Ph D @cook_19872338

USA

#GCS #TheChefStory #ATW2

simply delicious; prepared with rich healthy nutrients. prepared with heavy cream, sweetened condensed milk; seasoned with saffron and cardamom. garnished with nuts

#GCS #TheChefStory #ATW2

simply delicious; prepared with rich healthy nutrients. prepared with heavy cream, sweetened condensed milk; seasoned with saffron and cardamom. garnished with nuts

Lakshmi Sridharan Ph D @cook_19872338

USA

#GCS #TheChefStory #ATW2

simply delicious; prepared with rich healthy nutrients. prepared with heavy cream, sweetened condensed milk; seasoned with saffron and cardamom. garnished with nuts

#GCS #TheChefStory #ATW2

simply delicious; prepared with rich healthy nutrients. prepared with heavy cream, sweetened condensed milk; seasoned with saffron and cardamom. garnished with nuts

Saved

Ingredients

25 mins

2 servings

2 cupHeavy cream milk
3/4 cupCondensed sweetened milk
1/4 tspCardamom powder
1/4 tspSaffron
1 tbspAlmonds, ground
1 tbspCashews, powdered
1 tbspcheruanchi nuts (sara paruppu in Tamil)

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Steps

25 mins

1

Prepare a checklist; Keep essentials close at hand
2

In a bowl, soak saffron in 2 tablespoon of water. butter
In a Microwave, dry roast nuts for 2 minutes on a microwave safe plate. Then I ground the nuts in a coffee blender;
3

Bring the heavy cream to a boil over medium-high flame in a non-stick pan. Keep stirring. The cream will boil; get thicker stir in saffron. Reduce the flame. keep stirring until the mixture gets fairly thick. When the volume of the cream is reduced to half add condensed sweet milk and keep stirring
4

Continue cooking over simmering heat. Ctream mixture will be reduced to a cup, add cardamom powder and mix, then sprinkle powdered cashews, almonds, sara paruppu
on top to decorate. Turn off the oven. Basanthi is ready.
Transfer basanthi to a bowl. Celebrate with friends and family

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on September 06, 2022 23:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography